When it’s cooked and puréed like this, cauliflower takes on such a rich, creamy texture that it feels quite indulgent, particularly when combined with the coconut and cream cheese. It takes on spices beautifully, too.

INGREDIENTS:

50g of dried onion flakes

2 tbsp of vegetable oil

50g of butter

1 onion, diced

2 garlic cloves, grated

1½ tbsp of curry powder

1 chicken or vegetable stock cube

1 large cauliflower (about 800g), broken into florets

200ml of coconut cream

200g of cream cheese

4 tbsp of chopped coriander, tender stems and all

2 hot green chillies, sliced, seeds and all

Finely grated zest of 1 lime

Sea salt and cayenne pepper

METHOD:

1. Preheat the oven to 180°C. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for five minutes, or until the onion flakes are golden brown. Set aside to cool.

2. In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for ten to 15 minutes until soft. Sprinkle on the curry powder and cook, stirring, for two to three minutes.

3. Now pour in one litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for five to ten minutes, until the cauliflower is soft.

4. Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil then take the pan off the heat.

5. Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.

6. Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander, chilli and lime zest.